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Show From the Front 'y CUP Report Continued from Front Page utilized to the satisfaction of the state engineer, so it was given the "abandoned" water status. Abandoned water can be claimed by anyone who can show need. But according to the report, "special treatment is ac-corded to government-distric- t projects in their filing for water rights." It says the BOR filings remain valid even after the usual time alotted for actual use has expired. That practice was condemned recently by the U.S. Department of the Interior, which outlined an official policy that federal agencies must follow state water aquisition procedures just as private claimants do. Typically the slate engineer makes a block allocation of water to the Bureau of Reclamation for a project only vaguely perceived." The filing may contain only a broad description of the nature and places of proposed use. When the project is finished the BOR has the option of turning over all or part of its water claims. J The WCD then makes subcontracts to other d' I subdisricts continuing down to the ultimate 7 H f statutes creating state water agencies provide ' over water conservancy districts. The BOR 1 cntrol become the dispenser of water rights." WcE has t According to the report there is often 1 a f v subdistricts and municipalities are forced to usMi7g that ' water. "This ofen obstructs logical solutions to l Pr supply problems." The need to pay-of- f the "nroW." atef the district into restrictive contracts with h torces government, and this is reflected in the wav th federal views the use of alternate water sources. Strict ' "Any alternate water used reduces the "'i 'project' water which is needed." in the W0""' Project, "the water utilities did not consider the aru Basil1 water from the projectsources as critical h I acquired allotments for the general benefit of th'P Because of the high cost of project water attempted to supplement their needs by drilli6 Ul'llties "This was opposed by the district," who view theaV'ells' possibly damaging to the district's future water market" J .Water Authority Predicts "Federal Monopoly In Utah i I I "t ; By Jess Green Two weeks ago, the Central Utah '. Water Conservency District, : sponsor of the Central Utah ; .Project (C.U.P.), invited the mayors of north Utah County to meet with them and their partner, ' the federal Bureau of Reclamation ; to hear a counter-proposa- l to a ; suggestion the mayors made for ; alternatives to the huge water pipes projected to cross through - our north end. '. The cities (Timpanogos Plan-- ! ning and Water Management ; Agency) together had petitioned ; the C.U.P. to alter plans to build two huge pressure aqueducts on '. separate 120-fo- rights of way, '. stretching like the Murdock Canal " from the mouth of Provo Canyon across Orem, Lindon, Pleasant ; Grove and Highland to the Point of the Mountain. The cities wanted - the Water District and the federal '. Bureau to use a simple, low ; pressure, covered system in place ; of, and on the right of way of the Murdock Canal (already a federal right of way). The C.U.P. counter-propos- did not satisfy the attending mayors: Mayor Donald LeBaron of ; Highland said the counter- - proposal would still leave his city with the dangerously open Mur-- ! dock Canal with its ever-prese-danger to human life, and he ; concurred with other concerns of the mayors' group. Mayor Don A. Christiansen of Alpine expressed his indignation to the C.U.P. and federal Bureau for '. not allowing the cities' engineering ; staffs to participate as promised in ; the evaluation of the data on which - the counter-propos- was based, i The new options still bring two or '. three more forever-useles- s broad ; strips through the middle of the ; north end, he said. ; Mayor Cornell Haynie of Pleasant Grove angrily expressed '. his sentiment that this latest set of '. alternatives constituted no change ; of intent at all on the part of the ; Bureau of Reclamation. Except - for C.U.P.'s assent to delay one '. section of the pipeline, Mayor '. Haynie was still upset by the ' federal Bureau's plan to knock ;down homes, disrupt roads and draw its "blanket" exchange filing for 300.000 acre-fee- l of water in the Provo-Jorda- n drainages. Much of the waler to be exchanged is still undeveloped, and the Bureau claim to it violates Ihe latest statement of the U.S. Department of the Interior that the water belongs to the slate and not to the Feds. Therefore the Bureau must file for water in the same manner as any ordinary claimant - not with the assumption that they can develop the waler beyond ihe slate's statutory time limits. The Bureau denied it made such a filing - and they are technically correct because it did it under one of ils alias names: U.S. Waler and Power Resources Service (Area 55, No. 398. Stale Engineer No. 5427). . If the federal Bureau does not make those two concessions to the cities, then a federal monopoly could be a foregone conclusion -- unless you believe bureaucrats build power structures for relaxing entertainment (like sand castles) and never intend to use I hem on us! The 300,000 acre-fee- t per year Bureau's blanket filing on the Provo-Jorda- n drainage - is the equivalent of one square acre of water 57 miles high. No "or-dinary" claimant could get it ; yet, strangely, the State Engineer's office has not rejected it. Oddly enough, the Bureau has the capability of using local tax money, through C.U.P., to challenge and take individual rights, thus creating the necessary water to complete the exchange. As a participant in the C.U.P. meeting two weeks ago, I am beginning to understand why the cities and the C.U.P. will never be able to communicate and make necessary changes. The die was cast when the contract between C.U.P and the federal government was signed. When that happened, it wouldn't even matter if the Colorado River dried up - the work would proceed, regardless. But C.U.P. would look pretty silly with little or no water. They've got to get it from somewhere - like us ! JESS GREEN Editor's Note: Jess Green is an American Fork City Councilman who is assigned the duty of working with problems related to the CUP. services, and leave an irreparable mess in future city development and government function. He said there was no benefit for Pleasant Grove and that the people can't forget about C.U.P. and the Bureau shifting the times of public hearings forward so that protestants could not object to project rights-of-wa- He was then allowed to place written protest in the record. Mayor Haynie's major objection is that if for any reason - perhaps an accident or blockage, or a shift in the Wasatch Fault - the huge pressure pipes should rupture, the result would be millions of tons of water spewing like a gigantic firehose aimed down the hill into Pleasant Grove. Mayor Malcolm Beck of American Fork was called away at the last minute, so I attended for him as the city council's representative on Timpanogos Water Agency. I expressed American Fork's concern on two points: first, that in the future we want free access over the proposed rights of way for our own roads, water pipes, and other necessities. Our experience crossing the Murdock leads us to worry. Second, we want the Federal Bureau of Reclamation to with- - Nutrition Center Opens In Pleasant Grove ; feature in that they will soon offer a wholesale buying plan which customers may join for a $5 fee to cover the cost of processing the ap-plication. With the plan they will be able to receive a 25 per cent discount on merchandise from the store. They plan to eventually have 25 per cent discount on Watkins - oo. but ,t will produclt be a i5 discount on the plan to begln wi,n ' The store hours are 9 a.m. to 6 ' on Monday through Friday and 9 !' to 1 p.m. on Saturday. They are closed on Sunday. j The Utah Valley Nutrition Center has opened at 450 East Stale Road in Pleasant Grove under the management of Sandra Lenois and JoleneTodd. The firm is owned by Sandra and her husband, Bruce, and Jolene and her husband, Frank. The company sells dehydrated foods and related food storage items. They plan to be a complete survival slore eventually as they are looking forward to building a warehouse behind the slore. They are located immediately south of the Pizza Barn. " The store also carries nutrition items such as vitamins, herbs, herbal teas, etc. Their stock has a shelf life of 25 years with preservatives added and soon they will have them without the preservatives. Customers may purchase a small quantity or in larger amounts. The Watkins line of spices and products are available at the store and Sandax Sandals will soon be sold, also. One of the special features of the slore is the tasting table so that customers can taste what they are buying. Sandra said they may add a nutrition center later and keep it separate from the food storage. She lives in Salt Lake and managed the slore there for two years. The com-pany has been in existence for 12 years, she said. Another, store has opened in Spanish Fork under Joy Reynolds. Jolene and Frank are residents of Pleasant Grove. The managers will have a unique f sate'-- TWO PARTICIPATING LOCATIONS SALE STARTS AT 11 A.M. Good Thursday Only, October 22, 1981 OPEN DAILY FROM .y'tJV FRIDAY & SATURDAY 1 1 TO 9:00 "X 1 1 T0 9:30 SPANISH FORK 7?" ,7"""" PROV0 985 North 5lfM ikMllilJl? 1460 NORTH Main Street ri1!W 'IfjnrjjC STATE STREET U Phone 798-288- 5 ; iWM' UWM - Phone 8 1 - v FOOD VALUE DAYS I FOR EASY SUMMER LIVING " Norwest Catsup Fruit Cocktail lgftpf 32 0L 303 can j 89 2$l Lynn Wilson SH Franco-America- n 3$l S 3ff Norwest . Yonson Valencia Yogurt BTaS"m Pitted Olives gjz 15oz. Can 3$i j I L pjp Del Monte fp Cut Green Beans j kESffiilfe 303 can Custom Grinding - Wild & Domestic Game Prices Custom Cutting - Full Service Effective Meat Counter Oct. 22, 23 ft-- I anffliil 93 S. Main - 785-233- 1 Locally owerated - -- -. II WWll.HH1l'"l"WMI'1 .IHH.llllillllP'f"MW rlWl1l tlW'I'W'y-P"''5'75- w a - SmriwM j 19 " General zLeciric cdum ki 1 Solid state tv. fyj9) I LOOK WHAT A $1.99 will buy! Ceramic birds, frogs, turtles and owls. Only $1.99 each Great nick-nack- s and pencil holders! " Also Danglel Gold Earrings $1.99 I : 50 S. Main -- PI. -- 785-2178 Once (he chicken is cut up there is a host of delcious combinations possible. 1 ""YWfcarTtoork sour cream all oyer the legs and then coal it with crumbs from cheese crackers and melted butter and bake il in the oven." The two outlined recipes for wings, broth, giblet, stir fry vegetables, soups, salads and numerous others. Linda said, "A chicken is versatile if you do it this way, you couldn't ask for a more economical meal." Francine added, "These dishes taste delicious and most of them happen very fast. That's why people like them." Parmesan Chicken Breast 4 deboned chicken breasts 7 ' 4 eggs uoc ' 2 cups flour' 18 tsp. garlic salt Parmesan cheese Beat eggs. Mix flour and garlic salt in separate container. Dip chicken breast in eggs and then in flour. Dip in egg again and cover with Parmesan cheese. Saute in butter or margarine about eight minutes or until brown. Serves four. Chicken Mania ; The odor of frying chicken breasts and Parmesan cheese filled the room! The 60 people watching the demonstration hoped it tasted as good as it smelled. The mixed audience of women and men were anxiously watching Linda Walker of Pleasant Grove and Francine Christensen of Orem, as they explained their topic of "How to Prepare 17 Dishes for a Family of Four Using Three Chickens." The lecture was the first of the Weber State College women's lecture series sponsored by the women's educational resource center and the Associated Women students of Weber State, Francine said, "We really have prepared 17 meals out of three chickens. "We've done it many times, but," she added, "the chickens have to be cut a special way." When the chicken is all cup up there is nothing that is thrown away. "You keep it all," Francine said, "you throw nothing away. We even use the scraps to fertilize the garden." The skeleton and skins are used in the chicken broth. The first step in cutting the chicken is to remove the wings by cutting through the joints. Next come the legs, and then separate the back from the breast by cutting down through the sides, pulling the chicken apart. "Then you have to cut down on either side of the breast bone. You'll notice that it will just fall away from the skeleton leaving a little flank of meat," Francine said. |